Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula. Refrigerate for at least 4 hours or until set, preferably overnight.

Once the cheesecake is set, carefully remove the sides of the springform pan. Decorate the top with sliced strawberries, blueberries, and raspberries to create a patriotic design. Garnish with fresh mint leaves if desired.

Slice and serve chilled. Enjoy your festive cheesecake!